Food producer

Founded in 1976 as a small workshop in the heart of town, since 2007 the company has extended and now covers thousands of square metres installed with modern equipment. The entire cycle is subject to strict controls that are documented...

Founded in 1932 by Vincenzo Bonifanti, the business now belongs to the Grondona family, which has kept faith with the original philosophy of attention to raw materials and to artisanal crafting. The range of sweet treats on offer is extensive:...

In the heart of a small village in the Ligurian Alps, during the years immediately after WW1, Giacomo Biga founded a company specializing in the production of biscuits for which he used entirely artisanal processes. The wholesome ingredients and attention...

Active from the 1920s, this family firm is an admirable example of how to continue tradition while forging ahead to the future. Confectionery production is of top quality, from yummy sponge fingers to brutti ma buoni, langues de chat, delicious...

Founded in 1963 by Maddalena Loi, this traditional patisserie is loyal to Sardinian classics, made with passion and care, using quality ingredients and artisanal processes, without preservatives or additives: honey and saba coppolette; aranzada; bianchini, also with chocolate; jam buns;...

The shingle dated 1972 fronts the story of a family that dedicates itself to making patisserie using genuine ingredients and long proving times, in the traditional way. Even though the company has had to keep abreast of the times it...

The vintage patisserie, founded in 1880, has specialized from the start in traditional Sicilian pastries. Recipes of a bygone era skilfully reworked, meticulous research into ingredients and care at each step, ensuring quality is consistently high. The range offered is...

This farmers' association was set up in the early 1970s by ten resourceful young people, who specialized in growing berry fruits, initially only strawberries and late-harvest cherries. Today there are 1,000 associated companies and the fruit types have increased, used...

Thomas Kohl has proved that apples will grow at over 900 metres in altitude. Just two decades ago no one took him seriously but his project worked out so well that he has converted his farm entirely to fruit, producing...

Alto Adige tradition and experience took a trip to Tuscany in 1992, when Martin Gschleier moved his company down there. Son Michael now continues organic production of apples, which he processes in various ways including tasty juices, vinegar, cider, and...